Crabs

Blue Swimmer Crabs are popular for their soft, sweet, slightly nutty meat. The majority of the commercial catch comes from southern QLD.
Spanner crabs have a more distinctive taste then other crabs and soft white flesh. They come from QLD and NSW, peaking from July to August.

Cooking Notes

If you have bought cooked meat, pick it from the shell for a salad or to toss through a light pasta dish. Raw crabs can be steamed, poached, stir fried, deep fried or barbequed. They are excellent with fresh asian flavours. They are also good in curries, and the shells should be used to make a soup or sauce.